This intructable will teach you how to cook some great Chicken and Rice in a 14 inch Dutch oven.

First: Preheat your conventional oven to 350 Degrees Fahrenheit.

Here is a list of ingredients you will need:

6 cups water
3 cups rice
¼ cups melted butter
2 tsp. thyme
2 tsp. basil
2 tsp. paprika
3 (10.5oz.) cans Cream of Chicken Soup
3-4 lbs. thawed raw chicken
1-14 inch Dutch oven
1 conventional oven

Step 1: Preparing the Foundational Waters

Needed to complete this step:

6 cups water
¼ cup melted butter
1-14 inch Dutch oven

Measure and pour 6 cups of warm water into the Dutch oven.

Pour the melted butter into the water.

Step 2: Flavoring the Foundation

Needed to complete this step:

¼ cups melted butter
2 tsp. thyme
2 tsp. basil
2 tsp. of any other spice or seasoning your tongue would appreciate.

Measure and pour 3 cups of rice into the water.

To avoid burning; use a spoon to spread the rice uniformly in the Dutch oven.

Add the thyme, basil, and your choice of other spices into the rice/water/butter mixture.
(The thyme and basil will float on the top surface of the water, this is fine).

Step 3: Add the Chicken

Needed to complete this step:

3-4 lbs. thawed raw chicken cut into finger length pieces.

Evenly place the cut pieces of chicken in the Dutch.

NOTE: To avoid burning and promote even cooking; do not place any piles or clumps of chicken, ensure there is an even layer of chicken on the rice.

Step 4: Smother the Chicken With Flavoring

Needed to complete this step:

3 (10.5oz) cans Cream of Chicken Soup
2 tsp. paprika

Open each can of cream of chicken soup and evenly spread it over the chicken.

Fill each can in with water and pour it into the Dutch oven, being careful to get as much cream of chicken out of each can as possible.

Sprinkle the paprika on top of the whole mixture.

Step 5: Let It Cook

Place the lid on the Dutch oven and carefully set it inside the conventional oven near the center .

WARNING-HOT : Dutch ovens that have been cooked for any period of time in an oven are hot.

Let cook at 350 degrees for 50 minutes. Check at 50 minutes and again every 10 minutes after that until it is done.

NOTE: The chicken and rice is done when the rice has risen 2 inches and the chicken is white inside and out.